November 18, 2019
There's a whole bunch of people in the Pacific Northwest who get downright giddy this time of year because it's harvest season for wild golden chanterelle mushrooms. They thrive in a moist habitat (unlike some of us.) Chefs and foodies go crazy for these beauties, with their delicate and slightly peppery taste. Other types of chanterelles grow in other areas, and each tastes a bit different, according to the mushroom experts.
As we often do, we looked to Jeannie Oliver, our resident "skin chef," for a recipe that makes the most out of these miraculous morsels. If you want to splurge on a scrumptious side dish, try this recipe. Goes great with steak, chicken, or turkey.
SAGE AND GARLIC ROASTED CHANTERELLES
- 1 lb Chanterelle Mushrooms
- 2 Tbsp Olive Oil
- 1 Tbsp melted Ghee (this is what I use) or butter, organic and pasture-raised
- 3 cloves Garlic, minced (more, if you love it)
- 1/2 medium Shallot, finely chopped
- 2 Tbsp Sage, fresh, finely chopped
- 1 tsp Thyme, dried or fresh
- Sea Salt and Black Pepper to taste.
- Wash the mushrooms the day before if possible and allow them to dry thoroughly.
- Preheat your oven on roast at 400 degrees.
- In a large baking pan, toss mushrooms with melted ghee/butter, olive oil, garlic, and herbs until well combined.
- Roast mushrooms for about 15 minutes and stir once during cooking.
- If the mushrooms release too much water you may want to cook them a little longer but be careful not to burn them.
Vegan - eliminate Ghee and use only olive oil
Make it a meal by adding chopped walnuts and serve over pasta.